Spot prawns are actually shrimp, though they do sport four white spots on their shells, which makes the name at least partially accurate. By any name, these firm, sweet, and delicate aquatic beasties are a Pacific delicacy shown to their best advantage when served as a crudo and accented with clean flavors. If you can’t find live spot prawns or other sashimi-grade shrimp, scallops, ahi, or albacore would all work nicely with the chile and mint. Wait to combine the chile, mint, and lime until you are ready to serve so that the lime juice doesn’t “cook” the mint.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.